Chocolate Chip Raspberry Layer Cake

Posted on May 9, 2014 in Cakes

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This super moist chocolate chip layer cake infused with fresh juicy raspberries is just perfect for afternoon tea this spring. The buttermilk gives the cake a lovely creamy and moist texture.

Ingredients:

405g plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
230g unsalted butter, melted
350g granulated sugar
2 large eggs, room temperature
480ml buttermilk
2 teaspoons vanilla extract
150g raspberries
135g milk chocolate chips

 

Milk Chcolate Frosting Ingredients:
230g unsalted butter, softened to room temperature
400g icing sugar
95g  cocoa powder
4 tablespoons double cream
1 teaspoon vanilla extract
chocolate chips and raspberries for decoration, optional

Preheat oven to 180C degrees. Grease three 20cm round baking pans with butter. Set aside.

Sift the flour, baking powder, baking soda, and salt together into a large bowl. Set aside.

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Melt the butter in a microwave safe bowl.

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In a free standing mixer whisk the granulated sugar the the melted butter slowly adding the eggs, buttermilk, and vanilla extract.

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Slowly add the dry ingredients into the wet ingredients and whisk until hardly any lumps remain. Try not to over mix the batter.

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Fold in the chocolate chips.

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Divide the batter evenly between the 3 prepared cake pans. Then place the raspberries and gently press them down into the batter. Doing this rather than folding them in with the chocolate chips avoids breaking the raspberries and making them bleed within the batter.

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Bake for 22-25 minutes. You can loosely cover the cakes with foil halfway through cooking to prevent the tops from getting too brown. Cakes should be done when a toothpick is inserted in the centre comes out clean. Allow to cool in the pans then transfer to a wire rack.

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While the cakes are cooling, you can start to make the frosting. Cream the butter in a free standing mixer on medium speed for 5 minutes. Add the icing sugar and the coco powder to the creamed butter. Mix on a low speed.

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Add the double cream and vanilla extract.

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If the frosting is too thick add a little more double cream however if the frosting is too thin add some icing sugar until you obtain your desired consistency.

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Place the 1st layer on your cake stand or plate. Evenly cover the top with the chocolate frosting. Top with the 2nd layer, add more frosting, then the third layer. Cover the entire cake with the leftover frosting. Top with chocolate chips and raspberries.

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